Safe Internal Temperatures for Cooking Meat

To keep you and your family healthy and avoid foodborne illnesses, be sure to cook your food - particularly meat - thoroughly. This can mean different temperatures for different types of meat, so always use a digital food thermometer and insert it into the thickest part of the meat to get the most accurate reading.

Use the following guidelines, provided by the Wisconsin Department of Health & Family Services, to cook your meat to a safe internal temperature.

Fahrenheit

Celsius

Fresh Beef

Medium Rare

145

63

Medium

160

71

Well Done

170

77

Ground Beef

160

71

Fresh Veal

Medium Rare

145

63

Medium

160

71

Well Done

170

77

Game

Deer

165

74

Rabbit

180

82

Duck

180

82

Goose

180

82

Eggs

Fried, poached

(cook until yolk and white are firm)

Casseroles

160

71

Sauces, custards

160

71

Poultry

Chicken

180

82

Turkey

180

82

Turkey Roast (boneless)

170

77

Stuffing (inside or outside bird)

165

74

Fresh Pork

Chops, Roast, Ribs

Medium

160

71

Well Done

160

71

Cured Pork

Ham, fresh

160

71

Sausage, fresh

160

71

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